Michelin Guide 2013: Two New Stars Rise in the Vaucluse – La Closerie in Ansouis and the Restaurant Prévôt in Cavaillon

There is pleasure in the predictable. When Michelin announced that first-time one stars were being awarded to the Restaurant Prévôt in Cavaillon and La Closerie in Ansouis in the Luberon, their gratified clients were hardly astonished as these establishments have been attracting rave reviews for years. Michelin is just confirming the obvious.

At the Restaurant Prévôt, they prepared to be anointed with a star in the manner in which a star gets ready for an Oscar-winning part: a total makeover.

A worn exterior and slightly weary interior – the French would say that the place was désuet – was transformed into a smart modern lively look that is a perfect counterpart to the ebullient toujours souriant chef Jean-Jacques Prévôt. (pictured with his daughter Sandra Rose who looks after the dining room). The new décor debuted in December.

Whereas the menus are seasonal, Jean-Jacques is legend for his summertime melon specialities – Cavaillon being the epicenter of melon production with its sweet dark green-stripped variety. There are two melon tasting menus offered in season.

Highly creative, Jean-Jacques transforms burgers into a sunburst of flavors, such as Le Mac Prévôt,” (not your usual Mac-Do) – no beef, rather roasted foie gras. Did you say melon ketchup? In brief, the Prévôt is a total culinary blast.

A jewell is La Closerie: minature and intimate; a small outdoor terrace affords a peaceful view of green pasture. It is here that for over ten years the chef Olivier Alemany along with his charming wife and maître d’hôtel Delphine have been delighting customers with their exquisite cuisine. Olivier trained at the Intercontinental Carlton in Cannes.

Lunch menu “Clin d’oeil” at 25€, dinner menus at 38€ and 65€. and four entrées and dishes à la carte from 18€ to 30€, and four desserts at 10€ each. The wine list has superb Luberon wines. Presentation is divine, service is top-flight, as Michelin would expect.

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PROVENCE: GEOGRAPHY MATTERS

“Provence” has more efficacy as a "brand" than as a place. One rarely if ever hears any residents of the Vaucluse say that they live in "Provence." The word is heard frequently in its adjectival form: provençal.

As geography, the term "Provence" suffers abuse. The French consider contemporary 'Provence' to take in three administrative department:

- Vaucluse

- Bouches-du-Rhône

- Alpes-de-Haute-Provence

Confusion pops up due to the administrative region PACA: Provence-Alpes-Côte d'Azur.

When "Provence" is employed for the department of the Var (Toulon, St, Tropez) or the department of the Alpes-Maritime (Côte d'Azur) or even the five departments of the Languedoc-Roussillon, it is the "brand" asserting itself.

This is a regional distinction that Peter Mayle buys into 100% in his book Provence A-Z. In fact, if Mayle had been 'geographically-correct,' his iconic best seller would have been titled "A Year in the Luberon."

The Luberon and the Comtat Venaissin, referred to as the “Comtat,” are the two large regions within the Vaulcuse,